Reviewed: Aug. 16, 2007

Simple and delicious! This was a favorite at several parties we attended last year.

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TIMMUR

Home Town: Pasco, Washington, USA

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Reviewed: Jul. 17, 2007

Great with Fajitas!

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~l.i.s.a~

Cooking Level: Intermediate

Home Town: Evergreen, Colorado, USA

Living In: Danville, Virginia, USA

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Reviewed: Jun. 17, 2007

Just awesome! I sliced up cherry tomatoes in place of the red pepper, added some fresh lime juice and also used fresh cilantro in place of oregano. The second time I made it I let it marinate for a full 24 hours and it brought the flavors out even more. My family just raves about this one!

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britney

Cooking Level: Intermediate

Home Town: The Woodlands, Texas, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 10, 2007

very yummy, i also added black beans and used canned corn instead of thawed frozen...very good.

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shelleyA

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Reviewed: May 28, 2007

I used a can of Mexicorn (it already has red and green bell pepper in it). I also used the cilantro as suggested, and put in a can of black beans and some tomatoes. It was excellent!

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NSUTTLES

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Apr. 17, 2007

I made this for an Easter brunch. I accidently bought chopped black olives instead of sliced and used fresh cilantro instead of oregano. Otherwise kept everything else the same. It was the ultimate hit! Everyone just parked themselves around the bowl and did not get up until it was all gone. Everyone wanted the recipe! Thank you for such a great recipe!

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ANNE49R

Cooking Level: Expert

Home Town: Brownsville, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Mar. 16, 2007

yum!!!!!!

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njgator

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Reviewed: Mar. 4, 2007

Big Fan! Do your stirring before adding the avocado so it stays chunky.

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johnflod

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

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Reviewed: Feb. 19, 2007

A great alternative to everyday salsa.

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Treana Wunsch

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Reviewed: Feb. 3, 2007

I've made this many times over the past couple years (omitting olives, I'm not a fan) and this is always a huge hit. I've never made this without someone asking for the recipe. Thanks for sharing!

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AMOSGOOD

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Reviewed: Jan. 14, 2007

A favorite. My boyfriend can't get enough of this and consistently asks me to make it. Great party food. Thanks!

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Meg

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Reviewed: Nov. 22, 2006

Wow. Just wow.

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Reviewed: Sep. 18, 2006

I often make this recipe for parties. I always get asked for the recipe. It's a favorite.

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Evie

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Sep. 3, 2006

An appetizing and colorful recipe, and a great alternative to regular tomato-based salsas! I made a lot of the suggested adjustments to this salsa (added diced tomatoes, subbed drained black beans for olives, subbed cilantro for oregano, lime juice for lemon [it was all I had]) and it was quite good. The guy loved it w/ tortilla chips. Oh, except for the fact that it made my fridge smell like a million onions had rained down on it. I'll use less of those next time.

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Lauren

Cooking Level: Beginning

Living In: Hollywood, California, USA

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Reviewed: May 12, 2006

I followed the recipe with one minor change(used canned corn) and one addition (Jalapeno's!) Everyone loved it on Cinco de Mayo and requested the recipe. I will be making this for all my summer functions!

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sandy

Cooking Level: Intermediate

Home Town: Livonia, Michigan, USA

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Reviewed: Apr. 1, 2006

A lot of reviewers rated this recipe high but with some pretty big modifications. I made it as written and I didn't like it very much. I thought the balance of ingredients was off (too much corn for the amount of avocado) and the oregano just wasn't right for it. I would definitely follow the advice of others and use cilantro instead. I also think the addition of tomato and black beans might make it tastier. Green onions would probably be a nice substitue for the regular onion. I recommend the recipe called Black Bean And Corn Salad II on this site. I found it much better.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Mar. 25, 2006

Could not stop eating this salsa!! It is so good! I had this for the first time 2 years ago at a friends house. She gave me the recipe but I had lost it. I am so happy to have found it here!

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THEBURKEBROOD

Living In: Iwakuni, Yamaguchi, Japan

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Reviewed: Mar. 4, 2006

I love this recipe! I have made it several times for family/friend parties and it is always a big hit. A few modifications that I make: 1. Use 1 can of corn instead of frozen 2. 2 avocados seem to be plenty 3. I leave out the peppers because I am not a big fan 4. My husband does not like olives, so I buy them whole and just slice them in half so he can get around them. Thank you Barbara for a great recipe!

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TRISTINAEATON

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Reviewed: Feb. 7, 2006

I thought this was really good, but not many people ate it. I made it for Superbowl and there was a lot of other foods, so I think that might be why. I used tomatos instead of bell pepper and cilantro instead of oregano like others suggested. I also cut the oil and it was plenty. It had a nice flavor and was very appealing to the eye. The only problem I had was the avacados were too mushy and as the night went on, it started to look like chunky guacamole. I will buy much less ripe avacado's next time and use while they are still green.

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